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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish Appetizers, Hors d’oeuv, Hot, Low fat 16 Servings

INGREDIENTS

1 1/2 c Egg Beaters® 99% egg substitute
3/4 c Skim milk
1 tb Dried onion flakes
1 tb Grated Parmesan cheese
1/4 ts Garlic powder
1/8 ts Freshly ground black pepper
1/4 c Dry bread crumbs
3/4 c Shredded fat-free cheddar cheese
1 pk (10 oz) frozen chopped spinach; thawed and, well drained
1/4 c Diced pimientos;, optional

INSTRUCTIONS

In a medium bowl, combine egg beaters, milk, onion flakes, Parmesan cheese,
garlic powder and pepper; set aside. Sprinkle bread crumbs evenly onto the
bottom of a lightly-greased 8x8x2 inch baking dish. Top with 1/2 cup
cheddar cheese, then spinach. Pour egg mixture evenly over spinach; top
with remaining cheddar (and pimientos, if desired). Bake at 350 degrees for
35 to 40 minutes or until set. Let stand 10 minutes. Cut into 2 inch
squares. Serve hot.
Recipe by: Egg Beaters Package
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr
24, 1998

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